Pumpkin Oatmeal Snack Cake

If you’re a pumpkin lover looking for a wholesome treat that’s as delicious as it is easy to make, this Healthy Pumpkin Oatmeal Snack Cake is just what you need! Packed with cozy spices, sweet pumpkin, and hearty oats, this cake is perfect for breakfast, an afternoon snack, or even a late-night bite. Plus, it’s low-fat, gluten-free friendly, and made with simple ingredients you probably already have in your pantry. I promise, your kitchen will smell amazing while this is baking!

Let’s dive into the recipe.

Ingredients

• 1 ½ cups (150g) instant oats (gluten-free, if necessary)
• 1 ¼ cups (150g) whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites (room temperature)
• 2 tsp vanilla extract
• 1 cup (244g) pumpkin purée (not pumpkin pie mix)
• ½ cup (120g) plain nonfat Greek yogurt
• 6 tbsp (90mL) pure maple syrup
• ¼ cup (60mL) nonfat milk

How to Make Healthy Pumpkin Oatmeal Snack Cake

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly coat a 9-inch square baking pan with nonstick cooking spray. Set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside for later.

Step 3: Mix the Wet Ingredients

In a separate large bowl, whisk the coconut oil, egg whites, and vanilla extract until combined. Stir in the pumpkin purée and Greek yogurt until the mixture is smooth and no lumps remain.

Step 4: Add the Sweetener

Stir in the maple syrup, ensuring the mixture is fully combined.

Step 5: Combine Dry & Wet Mixtures

Alternate adding the oat mixture and the milk to the pumpkin mixture, beginning and ending with the oat mixture. Stir gently, just until everything is incorporated. Avoid over-mixing, as it can affect the texture of the cake.

Step 6: Bake

Spread the batter evenly in the prepared baking pan. Bake for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted comes out clean.

Step 7: Cool and Serve

Let the cake cool completely in the pan before slicing it into squares. Enjoy!

Helpful Tips

• Measuring the Ingredients: Make sure to measure your oats and flour properly. Too much of either can make the cake dry and crumbly. Use a kitchen scale or the spoon-and-level method for best results.
• Pumpkin Purée: Make sure you’re using 100% pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices.
• Room Temperature Ingredients: Room temperature egg whites and pumpkin purée will ensure a smoother batter and better rise during baking.

Substitutions and Variations

• Flour Options: You can swap the whole wheat flour for white whole wheat, all-purpose, or gluten-free flour.
• Sweetener Alternatives: If you prefer, honey or agave syrup can replace the maple syrup in equal amounts.
• Milk Alternatives: Feel free to use almond milk, soy milk, or any other non-dairy milk.
• Spice Mix: If you’re short on individual spices, use 1 tablespoon of pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg, and cloves.

Frequently Asked Questions

Can I make this cake gluten-free?

Absolutely! Use a gluten-free flour blend or make your own with millet flour, tapioca flour, and brown rice flour as suggested above. Ensure your oats are labeled gluten-free as well.

How do I store the cake?

Store the cake in an airtight container in the fridge for up to one week. It stays moist and flavorful, perfect for meal-prepping snacks or breakfast!

Can I freeze this cake?

Yes! You can freeze the individual squares in an airtight container or wrap them tightly in plastic wrap. Thaw them at room temperature or warm them up in the microwave before enjoying.

What can I serve with this cake?

This cake is delightful on its own, but you can top it with a dollop of Greek yogurt, a drizzle of almond butter, or a sprinkle of cinnamon for extra flavor.

Storage Instructions

This snack cake will keep well for up to one week in the fridge, stored in an airtight container. If you’d like to freeze it, wrap each piece individually in plastic wrap and freeze them for up to 3 months. Let them thaw overnight in the fridge or reheat in the microwave for 10-15 seconds for a quick treat.

More Recipes You’ll Love

• Oatmeal Cocoa and Banana Dessert

Conclusion:

This Healthy Pumpkin Oatmeal Snack Cake is the perfect treat to satisfy your fall cravings while keeping things light and wholesome. With its cozy spices, rich pumpkin flavor, and nutritious oats, it’s a snack you can feel good about enjoying any time of day. Whether you’re grabbing a quick breakfast or settling in for a relaxing snack, this cake delivers comfort and flavor in every bite. Plus, it’s easy to make, stores well and can be adapted for various diets. Try it out, and don’t forget to share your results—I’d love to see how it turns out for you!

Healthy Pumpkin Oatmeal Snack Cake

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• Author: Olivia Chenn
• Total Time: 40-45 minutes
• Yield: 16 squares 1x
• Diet: Low Fat

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Description

This Healthy Pumpkin Oatmeal Snack Cake is a perfect low-fat, gluten-free friendly treat that’s ideal for breakfast, snacks, or a wholesome dessert! Made with cozy spices, sweet pumpkin purée, and hearty oats, it’s an easy-to-make, delicious cake that you’ll love having around for a quick bite. Plus, the smell while it’s baking? Incredible!

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Ingredients

Scale 1x2x3x

• 1 ½ cups (150g) instant oats (gluten-free, if necessary)
• 1 ¼ cups (150g) whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 cup (244g) pumpkin purée (not pumpkin pie mix)
• ½ cup (120g) plain nonfat Greek yogurt
• 6 tbsp (90mL) pure maple syrup
• ¼ cup (60mL) nonfat milk

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Instructions

• Preheat the oven to 350°F (175°C). Grease a 9-inch square pan with nonstick cooking spray.
• In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• In a separate large bowl, whisk the coconut oil, egg whites, and vanilla extract until combined. Stir in the pumpkin purée and Greek yogurt until smooth.
• Add the maple syrup to the wet ingredients. Stir until fully incorporated.
• Alternate between adding the dry oat mixture and the milk to the wet ingredients, beginning and ending with the dry mixture. Stir just until combined.
• Spread the batter evenly in the prepared pan.
• Bake for 25-28 minutes, or until the center feels firm to the touch and a toothpick inserted in the center comes out clean.
• Cool the cake completely in the pan before slicing into squares.

Notes

• Make sure to measure oats and flour correctly. Too much will result in a dry cake.
• If you don’t have instant oats, you can make them by pulsing old-fashioned oats in a food processor.
• You can substitute white whole wheat flour, all-purpose flour, or gluten-free flour as needed.
• For a gluten-free option, use a blend like Bob’s Red Mill gluten-free flour.
• Any milk can be used in place of nonfat milk.
• Store in an airtight container in the fridge for up to a week.

• Prep Time: 15 minutes
• Cook Time: 25-28 minutes
• Category: Snack, Dessert, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (1/16 of the cake)
• Calories: 85 kcal
• Sugar: 4g
• Cholesterol: 0mg